Cowboy Dutch Oven Beans
From dandelion 16 years agoIngredients
- 2 cups dried red beans shopping list
- 2 cups dried pinto beans shopping list
- 1 large yellow onion, chopped shopping list
- 3 tablespoons garlic, chopped shopping list
- 3 green chile peppers, grilled and diced shopping list
- 3 vine-ripened tomatoes, grilled, seeded and chopped shopping list
- 1 tablespoon vegetable oil shopping list
- 7 quarts water or vegetable stock shopping list
- 1 smoked ham hock shopping list
- 1 teaspoon toasted coriander seed shopping list
- 1 bay leaf shopping list
- 2 whole dried red chile peppers shopping list
- salt and pepper, to taste shopping list
How to make it
- Soak beans overnight in water to cover, changing water once; drain.
- When beans are ready, saute onion, garlic, green chiles and tomatoes in oil in a large soup pot or Dutch oven over medium-high heat. Add water or stock and ham hock; bring to a boil. Add beans, coriander seed, bay leaf and dried chiles. Continue to gently boil for 30 minutes, then lower heat, cover and simmer for three to four hours, until beans are tender. Season with salt and pepper to taste.
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